Green Fish Soup

This recipe was created by Marion James of the Croque-en-Bouche at Malvern Wells. I am not the first to reproduce it, and indeed I came across it in Lindsay Bareham’s wonderful A Celebration of Soup. However, I spoke to Marion and she tells me that she has now changed the recipe, to add lemon grass and ginger. I have not tried this and have difficulty in changing the original, as I like it so much.


  • 450 g/1 lb assorted white fish fillet, skinned and cut in collops (large pieces)
  • 350 g/12 oz sprouting broccoli or calabrese
  • 25 g/1 oz butter
  • 1 onion, thinly sliced
  • 1 young leek, thinly sliced
  • salt and freshly ground pepper
  • 25 g/1 oz plain flour
  • 1 litre/ pints fish stock
  • flavoured with nutmeg and fennel
  • 150 ml/¼ pint double cream


Peel the broccoli stalks, then chop all the broccoli. Cook in a little lightly salted water. Drain, reserving the cooking water.

Melt the butter in a heavy saucepan and soften the onion and the leek, but do not brown. Season with salt and pepper. Add the flour and stir gently for a few minutes. Add a little stock, still stirring. Continue to add all but 150 ml/¼ pint of the stock. Simmer for 10 minutes.

Check the seasoning and add the fish. Cook for 1 minute, then set aside to cool slightly.

Transfer to a blender, add the cooked broccoli and process till smooth. Return to the pan, add the cream and reheat gently. The reserved stock and broccoli water can be used to thin the soup if desired.